Caramel Protein Delights (Samoa Cookies)
The base of these cookies is made with all good for your whole food ingredients. It comes together super easily in a food processor. The "caramel" filling also comes together in the food processor and it's made out of dates, lemon juice and milk. That's all! The cookies are dolloped with the caramel filling and dipped/drizzled in chocolate, and voila! A better for you Samoa cookie!
Servings 12
Ingredients
Cookie
- 1 cup walnuts or almonds
- 1 cup rolled oats
- 1/2 cup desiccated coconut
- 2 scoops vanilla protein powder
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
Caramel Center
- 1 cup dates, dried
- 1/4 cup any milk, plus more as needed
- Juice of one lemon
Chocolate Dip
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
Cookie
- To the bowl of a food processor, add walnuts, oats, coconut, protein powder, honey and vanilla and process until broken down, well combined and formed into a sticky dough.Use a cookie scoop to scoop out 12 mounds of dough. Roll the mounds into balls, then flatten slightly. Press the center with your thumb or finger to create an indent for the date caramel to sit in.Place on a wax-paper lined cookie sheet and transfer to freezer.
Caramel Center
- To the bowl of a food processor, add dates, milk and lemon juice. Process until a date paste forms, adding additional milk as needed to create a smooth paste.Remove cookies from freezer. Spoon date paste into a Ziploc bag with the tip cut off. Squeeze a mound of caramel onto the centers of the cookies. Place back in freezer while you melt the chocolate.
Chocolate Dip
- Melt the chocolate by placing chocolate chips and coconut oil in small dish and microwave at 50% power with30 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Remove cookies from freezer. Dip the bottom of cookies into the melted chocolate and return to wax-paper lined cookie sheet to allow chocolate to harden. (After dipping, I put them upside down on the tray so the chocolate could set, then flipped them back over to the right side to do the drizzle.)Drizzle cookies with remaining melted chocolate.Store cookies in an airtight container in the fridge for up to 2 weeks. They can be frozen in freezer-safe containers for up to 2 months.